Creamy Bell Pepper Risotto with Burrata
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Vialone Nano rice | 320g |
| Red bell peppers | 1 |
| Canned peeled tomatoes | 100g |
| Red onions | 1 |
| Anchovies in oil | 2 |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Fresh basil | To taste |
| Vegetable broth | 2 liters |
| Burrata | 120g |
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 350 kcal |
| Protein | 9g |
| Carbohydrates | 55g |
| Fat | 14g |
| Fiber | 4g |
| Sodium | 400mg |
Instructions
To prepare this delicious creamy risotto with bell peppers and burrata, start by cleaning the red bell pepper. Cut off the top, remove the white membranes and seeds, and then slice the pepper into thin strips followed by small chunks. There’s no need to be overly precise with the cutting.
Next, peel and slice the red onion thinly. In a large saucepan or deep skillet, pour a drizzle of extra virgin olive oil and heat it over medium heat. Add the chopped red bell pepper, the sliced onion, and the canned peeled tomatoes, breaking them up slightly with a spoon. Stir everything well.
Now, pour in two ladles of hot vegetable broth. Let the vegetables simmer for about 20 minutes until they are soft and tender. Once the vegetables have softened, turn off the heat and allow them to cool for a few minutes.
Once the mixture has cooled slightly, transfer it to a blender or food processor and puree it until smooth. You should end up with a creamy bell pepper sauce that will give the risotto its unique flavor.
In the same saucepan you used for the vegetables, drizzle a little more olive oil and place it back over medium heat. Add the Vialone Nano rice and toast it lightly for a minute or two, stirring frequently. This step helps to enhance the flavors of the rice.
Gradually start adding the hot vegetable broth, one ladle at a time, while stirring the rice constantly. Allow the rice to absorb the broth before adding the next ladle. Keep adding the broth until the rice is cooked to an al dente texture, which should take about 18-20 minutes.
Once the rice is ready, pour in the creamy bell pepper mixture you prepared earlier. Stir gently to combine the rice with the sauce, ensuring that the risotto becomes smooth and creamy. Season with fine salt to taste.
Turn off the heat and drizzle in a little more olive oil to help create a rich, glossy finish. Stir well to coat the rice.
To serve, place a generous portion of risotto on each plate and top with approximately 30g of burrata per serving. Tear the burrata into small pieces and spread it over the risotto, allowing it to melt slightly from the heat of the rice.
Finally, garnish the dish with fresh basil leaves for a pop of color and a fragrant finish. Serve immediately and enjoy this creamy, flavorful dish that’s perfect for any occasion!
This creamy risotto with bell peppers and burrata is a delightful twist on a traditional risotto. The sweet, smoky bell peppers pair perfectly with the rich, creamy burrata, making this dish a satisfying and luxurious meal. Whether you’re preparing it for a special dinner or a cozy weeknight meal, it’s sure to impress.
